OMG – these are amazing, the perfect snack with a glass of vino or pint of beer. I was trying to create something crunchy and salty, yet low on the guilt front. The amazing thing about ‘em is that you can flavour with whatever you fancy. The biggest tip though is to make sure the chickpeas are really dry.

1 can chickpeas

1 tablespoon oil of your choice

1/2 teaspoon onion salt

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon chilli

1 teaspoon garlic powder

1 teaspoon paprika

Drain the can of chickpeas

Lay out some kitchen paper and place the chickpeas on top spreading out and pat them dry

Grab a bowl add all ingredients making sure all chickpeas are covered

Place on a large lined baking sheet for between 30 and 40 mins depending on your oven. They need to go a caramel colour.

They need to be cold to be eaten to be crispy.

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